2 tablespoons unsalted butter
1/2 cup apple cider
1 teaspoon Dijon mustard
1/2 cup heavy cream
Salt and pepper to taste
2 tablespoons minced, fresh parsley
Cooked egg noodles
Brown the chops in the butter in a covered skillet over low heat for 15 minutes, turning frequently. Add the cider and cook the chops, covered, for 10 more minutes. Remove them to a platter and add the mustard, cream, salt, pepper, and parsley to the skillet. Whisk the sauce over low heat until slightly thickened. Pour the sauce over the chops and serve with noodles.
Makes 4 servings.